Sep 25, 2024 These spiced veggie fritters have a crisp, golden exterior that gives way to a soft, fluffy center – it’s love at first bite. They’re incredibly light and airy and best eaten soon after emerging from hot oil. I love to serve these savory bites with Indian-style sauces (like this Indian yogurt sauce, mango chutney, or mint chutney) and a steaming cup of masala chai, but they’re also lovely on their own. My Indian husband likes them with tomato ketchup. Are you a lover of Indian snacks (those with the crispy, crunchy bits)? I mean, who isn’t? You cannot miss this recipe for INCREDIBLE chicken samosas or my potato samosas for a veggie version.
Here’s What You Need
Round up these tools and ingredients to make your batch of pakora. Just skimming through this recipe? Here are my key takeouts:
For Vegetables
Thinly-sliced medium onion: Adds the nicest crunch to the pakoras. Thinly-sliced cauliflower florets: For a mild, nutty taste and a hearty texture. Baby spinach, coarsely chopped: Adds freshness and some balance. Green chilli like serrano pepper (or Thai chilies), minced: For some heat – totally optional. Coarsely chopped cilantro (coriander) leaves: Don’t skip this fresh, authentic flavor. Kosher salt: Enhances the flavors of the vegetables and the batter.
For Batter
Chickpea flour: Also known as gram flour or besan, it forms the base of the batter, providing a nutty flavor and crispy texture. Cornstarch (or rice flour): Helps achieve a lighter, crispier coating. Red chilli powder or cayenne pepper: Adds a touch of heat to the batter. Adjust to taste. Turmeric: Provides a warm, earthy flavor and a golden color. Water: Helps bind the dry ingredients and create a smooth, cohesive batter. Adjust the amount to achieve the desired consistency.
Chickpea flour: If you don’t have chickpea flour, you can use all-purpose flour or a gluten-free flour blend. However, the flavor and texture may differ slightly. Cornstarch: Rice flour can be used instead of cornstarch to achieve a similar crispy texture. Potato starch is another good alternative. Mixed vegetable pakora: Combine medium potatoes, broccoli, cabbage, carrots, bell peppers, and eggplant for a colorful and diverse pakora mix. Did you know these are totally vegan? Paneer pakora: Swap vegetables with cubes of paneer (Indian cottage cheese) for a rich and creamy variation. Chicken pakora: Marinate small chicken pieces in spices and coat them with the batter. So good with fresh lemon juice. Spinach and onion: Use only spinach and onions. Dip them in your favorite chutney. Extra herbs and spices: Add a mix of fresh herbs like mint, dill, and parsley to the batter. Add toasted cumin seeds. Cheesey: Add grated cheese and crushed carom seeds to the batter for a cheesy, gooey center in each pakora. Sweet: For a unique dessert twist, dip banana slices or apple wedges in the batter and fry. Serve with a sprinkle of powdered sugar or a drizzle of honey.
Large bowl: To mix the veggies. Dutch oven: For frying in. Slotted spoon: To remove the pakora with. Wire wrack: To drain them on.
Preparing the vegetables
Add the vegetables to a large bowl and sprinkle with salt. Toss thoroughly and let them stand while you prepare the batter and heat the oil. This allows the salt to draw moisture from the vegetables.
Heating the oil
Heat 2-3 inches of oil in a large Dutch oven over medium heat until it reaches 375ºF. Ensure the sides of the pot are at least twice the depth of the oil to prevent overflow.
Making the batter
Meanwhile, whisk together the chickpea flour, cornstarch, baking powder, cayenne, and turmeric in a medium bowl.
Combining ingredients
Sprinkle the chickpea mixture over the vegetables and add the water. Use your hands to toss and press the mixture together until all the flour is moistened. It may seem very dry, but this is normal. Let it rest for 5 minutes to hydrate.
Forming pakora
With slightly dampened hands, squeeze the mixture into 1 ½ tablespoon-sized balls to form pakoras. Use tongs to carefully slide 6-8 pakoras into the hot oil, one at a time.
Frying pakora
Fry the pakoras for 3-4 minutes, flipping once halfway through, until they are deeply golden.
Draining and serving
Briefly drain the pakoras on a wire rack and repeat with the remaining batter. Serve hot. Store the vegetables in an airtight container in the refrigerator and keep the dry batter mix in a sealed container at room temperature. When ready to cook, combine the vegetables and dry ingredients, add water, and proceed with frying. Once cooked, pakoras are best enjoyed fresh and hot. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350ºF for 10-15 minutes until they are heated through and crispy. Avoid microwaving, as this can make the pakoras soggy.
Consistent slicing: Ensure vegetables are thinly sliced and uniformly sized for even cooking. Dry batter consistency: The batter may seem dry initially, but it will come together after mixing and resting. Maintain oil temperature: Use a thermometer to monitor the oil temperature. Frying at the right temperature ensures a crispy exterior and cooked interior. Small batches: Fry pakoras in small batches to prevent the oil temperature from dropping and to achieve even cooking. Drain properly: After frying, drain pakoras on a wire rack instead of paper towels to keep them crispy. Chickpea flour: Chickpea flour (besan) contains protein and fiber, which help create a binding structure and provide a nutty flavor. The protein also aids in browning during frying. Cornstarch/rice flour: These ingredients are added to the batter to create a lighter, crispier texture. They help absorb moisture and enhance the crunchiness.
Other Indian Snacks You’ll Love
Do you love Indian dishes, snacks and treats? Me too….here’s a few to try:
Indian spiced fish cakes Butter Chicken Pizza Indian chickpea salad Cheese naan, Keema Naan and Aloo Naan
